why make this recipe
Italian Wedding Soup is a comforting, flavorful classic that’s quick enough for a weeknight but cozy enough for a family dinner. The balance of savory meatballs, tender pasta, bright spinach, and Parmesan makes it satisfying without being heavy. If you enjoy simple one-pot meals with big flavor, this soup deserves a spot in your regular rotation.
introduction
This version of Italian Wedding Soup is straightforward and forgiving, perfect for cooks of any level. It combines browned Italian sausage meatballs, a light chicken broth, small pasta, and leafy greens for a warm, well-rounded bowl. For another easy, comforting soup idea you might like, see this Crack Chicken Noodle Soup recipe for inspiration.
how to make Italian Wedding Soup
Making Italian Wedding Soup is mostly a matter of building flavor in stages. Start by sautéing aromatics (onion, garlic, carrot, celery) to form the soup’s savory base. While the broth comes up to a boil and the pasta cooks to tender, form the sausage mixture into small, even meatballs and brown them in a skillet for color and extra flavor. Finish by adding the meatballs and chopped spinach to the pot, then season and stir in grated Parmesan so the cheese melts into the broth for a silky finish. The result is a bright, hearty soup where each spoonful has a bit of pasta, greens, and meat.
Ingredients :
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 cup spinach, chopped
- 1/2 cup small pasta (like acini di pepe)
- 1/2 pound Italian sausage, removed from casings
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery; sauté until softened.
- Add the chicken broth and bring to a boil.
- Stir in the pasta and cook until tender, about 8-10 minutes.
- Meanwhile, in a bowl, mix ground sausage, form into small meatballs, and cook in a skillet until browned.
- Add cooked meatballs and spinach to the soup; cook for another 2-3 minutes.
- Season with salt, pepper, and stir in Parmesan cheese.
- Serve hot, garnished with fresh parsley.
how to serve Italian Wedding Soup
Serve the soup hot in deep bowls with extra grated Parmesan and a sprinkle of chopped fresh parsley. It pairs nicely with crusty bread or garlic toast for dipping. For a light meal, serve with a simple green salad; for a heartier spread, offer roasted vegetables or a side of focaccia.
how to store Italian Wedding Soup
Cool the soup to room temperature (no more than two hours), then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low to medium heat; if the pasta soaks up too much liquid when stored, add a splash of chicken broth or water when reheating. For longer storage, freeze the soup without the spinach for up to 2 months—add fresh spinach when reheating to preserve texture and color.
tips to make Italian Wedding Soup
- Use small, quick-cooking pasta like acini di pepe or orzo so it cooks in the broth without becoming mushy.
- Brown the meatballs well for more depth of flavor; you can finish them in the soup to keep them tender.
- If you prefer a leaner meatball, substitute ground turkey or chicken for the sausage and add a pinch of fennel or Italian seasoning.
- Add the spinach at the very end so it stays bright and fresh—stir it in just until wilted.
- For another hearty soup to compare techniques or flavors, check out this Loaded Baked Potato Soup.
variation (if any)
- Make it lighter: Use turkey sausage and low-sodium chicken broth.
- Make it richer: Stir in a splash of heavy cream or add an extra handful of grated Parmesan.
- Vegetable-forward: Replace sausage with small turkey meatballs or omit meat and add extra beans (like cannellini) for protein.
- Gluten-free: Use gluten-free small pasta or substitute with tiny rice-shaped pastas.
FAQ
Q: Can I make the meatballs ahead of time?
A: Yes — brown the meatballs and cool them, then refrigerate for up to 2 days or freeze. Add them to the soup when reheating.
Q: Can I use frozen spinach?
A: You can, but use thawed and well-drained frozen spinach and add it a bit earlier in the cooking to ensure it’s fully heated through.
Q: How can I keep pasta from getting soggy when storing leftovers?
A: Store pasta separately from the broth if possible, or cook the pasta al dente and be prepared to add extra broth when reheating.
Conclusion
For more recipe ideas and detailed variations, see these helpful resources: Italian Wedding Soup – The Cozy Cook and Italian Wedding Soup – Cooking Classy.
Italian Wedding Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery; sauté until softened.
- Add the chicken broth and bring to a boil.
- Stir in the pasta and cook until tender, about 8-10 minutes.
- Meanwhile, in a bowl, mix ground sausage, form into small meatballs, and cook in a skillet until browned.
- Add cooked meatballs and spinach to the soup; cook for another 2-3 minutes.
- Season with salt, pepper, and stir in Parmesan cheese.
